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You could just keep your vodka/gin in the freezer, and mix it with vermouth. Why do people bother with the ice when making a martini? Ice just waters it down -- and if you do wish to dilute your drink, you can just add water to it.

MWB
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  • Does this answer your question? [Dry Martini or cold gin?](https://alcohol.stackexchange.com/questions/7927/dry-martini-or-cold-gin) – d4zed Sep 19 '21 at 20:25
  • @d4zed This question is about **ice** though, not how little **vermouth** you can use and still call it a "martini". – MWB Sep 19 '21 at 22:18
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    The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity) – d4zed Sep 19 '21 at 22:40
  • @d4zed Your comment is an adequate answer. You should post it as such. – Eric S Sep 20 '21 at 17:48

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The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)

d4zed
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  • You could just add water. – MWB Sep 21 '21 at 06:10
  • Well it wouldn't be cold, then. If you put gin and vermouth in the freezer beforehand, you could just add water, yes. Probably the most unromantic Martini ever. – d4zed Sep 21 '21 at 07:03
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    I think your last comment is relevant. The process of making a martini is part of the appeal, especially if shaken. – Eric S Sep 21 '21 at 14:48
  • @EricS So the whole thing with the ice is just for show... **d4zed** Maybe you should've put that in the answer. – MWB Sep 22 '21 at 18:29
  • @bobcat Seems like a good time to try an experiment. Try making with and without ice and report back with your impressions. – Eric S Sep 22 '21 at 19:39